Roasted Carrots with Cardamom Butter

Roasted Carrots with Cardamom Butter

11 Reviews

From the EatingWell Kitchen

Roasting these carrots with only a bit of butter and some cardamom gives them a rich, nutty flavor that belies how healthy they are. A single serving gives you over 600 percent of the daily recommendation for vitamin A!

Preparation

Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Reviews 11

Simple and awesome. I used cinamon powder instead of cardomon and at the end sprinkled a little dry dill and a bit more cinamon powder....very tasty, nuttly flavour. Thanks

April 04, 2012

By: EatingWell User

Replaced Cardamom w/ Coriander
I made Pork Shogayaki last night and needed a side to go with it. Had some carrots so decided to follow this recipe - EXCEPT, since the sauce in the pork dish already had some sweetness, I decided to replace the cardamom with coriander powder so the two dishes wouldn't compete. I followed the other reviewers' suggestion to cut down the baking time by about 10 minutes, and it came out perfect!!! Once the carrots were out of the oven, I finely chopped up a bit of cilantro and mixed it in. We loved it, and my husband, who is not the biggest veggie fan, wants me to make it again next week! I will try next time with cardamom powder next time to serve with a savory main.
S.D., El Paso, TX
Pros: Super delicious, Very easy to make

October 06, 2011

By: shawneegirl

Tasty Carrots!
I made these tonight and they were SO great! I used baby carrots cut in half diagonally. I cooked them at 450 F for 30 minutes stirring at the 10 and 20 marks. My baby carrots were on the fat side, and they ended up crispy on the outside with a little firmness on the inside. The cardamom goes perfectly with the sweetness of the carrots. This is a keeper! Really great for a fast side dish! Hubby wanted more!
Pros: Super Easy, Super Fast, Healthy, Delicious

June 27, 2010

By: yuki

It was very easy to cook! I agree with other people. I took my carrots out in 10-15 min. Delicious!

April 03, 2010

By: EatingWell User

My kiddos beg for these carrots! They are so easy to make yet taste so yummy!

October 14, 2009

By: EatingWell User

Yummy and easy. I also made this substituting chunks of sweet potatoes and/or butternut squash. The squash was partially cooked in the microwave and then cut up into chunks. Then I followed the same procedure as for the carrots adjusting the cooking time as needed.
Pros:
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September 21, 2009

By: EatingWell User

I thought these carrots were delicious. Definately cut the cooking time by 10 minutes though... maybe even 15. Just be sure to watch them.
Jeffrey, Bangkok

September 21, 2009

By: EatingWell User

I used baby carrots instead and the cook time was cut by about half, there were great especially with my peanut flavored noodles.
Monique Wright, Burlington, VT

September 21, 2009

By: EatingWell User

The leftovers actually taste better than freshly cooked. My carrots were not bitter at all - fresh or leftover.
Cathy, New Castle, PA